Jalapeno Shrimp Pasta
- 8 ozs shrimp (peeled & deveined)
- 2 cloves garlic (minced)
- 1 tbsp olive oil
- 3/4 cup Crema Mexicana
- 1 medium tomato (finely diced)
- 1/2 jalapeno (finely diced)
- 1/4 cup shaved Parmesan cheese
- 1/4 cup cilantro (coarsely chopped)
- 2 cups pasta
Bring a large pot of water to a boil; when boiling season with a tablespoon of salt and cook pasta until al dente, drain.
While the pasta is boiling, lightly salt and pepper shrimp and set aside. In a large skillet (preferably non-stick) heat olive oil over high heat until shimmering; add shrimp, garlic, and jalapeno. Saute until shrimp is lightly browned on each side and begins to curl, making sure not to overcook, about one-two minutes on each side.
Reduce heat to medium. Stir in the crema, 1/2 of the tomatoes, and 1/2 of the Parmesan. Plate the pasta and remove the sauce from heat. Spoon the sauce over the pasta, placing the shrimp on top. Garnish with remaining tomatoes, Parmesan, and cilantro.